Chocolate Coconut Clusters Food

2 INGREDIENT CHOCOLATE COCONUT CANDY CLUSTERS

Steps:

• Line a medium baking sheet with wax paper or parchment paper. Clear some room in the freezer for this sheet. Set aside.
• To melt the chocolate, use the double boiler method or do the following. Add chocolate to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
• Add in coconut. Stir and fold until well combined and thoroughly mixed.
• Using a small cookie scoop, scoop and drop candy mixture onto the prepared baking sheet, spaced evenly apart. Here is the small cookie scoop that I use and love.
• Chill in the freezer for 10-20 mins, until firm. Enjoy! Storing instructions below.

COCONUT CLUSTERS

Steps:

• Melt chocolate in microwave or in double boiler.
• Stir in peanuts and coconut.
• Drop by spoonfuls onto wax paper lined tray.
• Refrigerate until firm.

CHOCOLATE COCONUT NUT CLUSTERS

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
• Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
• Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
• Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
• If desired, melt additional chocolate according to the package directions.
• Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
• Chill until drizzle is set, about 15 minutes.
• Store in an airtight container in the refrigerator.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
• Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

COCONUT KRISPY CHOCOLATE CLUSTERS

Steps:

• In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
• Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
• Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
• Allow to set at room temperature for 1 hour or until solid. I prefer refrigerating for about 30 minutes for faster, easier setting.

CHOCOLATE, ALMOND, AND COCONUT CLUSTERS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until golden, 8 to 10 minutes. Let cool completely.
• Bring sugar and 2 tablespoons water to a boil in a saucepan, stirring until sugar is dissolved. Continue to cook, without stirring, until a thermometer registers 235 degrees, about 3 minutes.
• Add almonds; cook, stirring, until sugar begins to crystallize, about 1 minute. Stir in salt. Continue to cook, stirring, until a sandlike coating forms on nuts, about 1 minute more. Stir in coconut. Pour onto a parchment-lined baking sheet; let cool 30 minutes.
• Transfer nut mixture to a bowl. Add chocolate, stirring to coat. Return to sheet; separate into clusters with a fork. Refrigerate at least 30 minutes and up to 2 days. Before serving, toss with cocoa powder, tapping off excess.